Wonderful Recipe! As others stated, do use the smoked Gouda. It gives the chicken a wonderful smoky flavor. I did use a couple toothpicks to hold the ends closed since I packed my breast full but I'm not sure that was necessary. I served mine with brown rice (with cooked peas, carrots and pineapple tidbits) and steamed asparagus. This accompanied the chicken wonderfully. Enjoy!
Chicken Breasts Stuffed with Pimiento Cheese
From EatingWell: July/August 2010
Stuffing boneless, skinless chicken breasts with pimientos, scallions and cheese gives them great flavor without a lot of effort. Don’t be concerned if some of the filling oozes out while the chicken is baking; just scoop it up from the pan as you serve. Serve with: Sautéed zucchini or summer squash and barley.
24 Reviews for Chicken Breasts Stuffed with Pimiento Cheese
My husband and I loved this recipe. I could not imagine using anything but smoked gouda. The only change I made was using sour cream instead of Mayo, and it was splendid and my husband hates Mayo. I will be making this again.
I really liked this recipe. I did not have Gouda so I used
sharp cheddar and also added some sauteed mushrooms in white wine to the stuffing
We made this according to the directions the first time..after that, we made it only in the pan & also used spanish olives instead of just the pimentos. We also used toothpicks to hold it together so we didn't lost any of the wonderful stuffing!!! DELICIOUS!!!
My little local grocery store didn't have any scallions so I changed out with green onions. I also minced some mushrooms, onions, broccoli and added that to the stuffing and it tasted great!!!! Will be added this recipe to the keep book :)